How To make Fava Bean And Salt Cod Salad
Ingredients
4
oz
salt cod
2-2 1/2
pound
beans, young fava, shelled, peeled
1/4
cup
olive oil
2
tablespoon
savory, winter, or thyme, fresh, chopped
1
pepper, freshly ground, to taste
1
salt, to taste
4
each
tomatoes, ripe, peeled, seeded, chopped
Directions:
Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary.
Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.
Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. Drain.
Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas.
Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates.
Serves 4.
PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.
How To make Fava Bean And Salt Cod Salad's Videos
Fava Beans with chourico and eggs
FAVA BEAN WITH EGGS AND CHOURIÇO
4 cups fava beans
1 whole onion, chopped
2 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp bacon fat
2 tbsp malagueta
1 tbsp tomato paste
1 tbsp kosher salt
½ tsp smoked paprika
½ cup parsley, chopped
1 link linguiça, chopped
1 link chouriço, chopped
1 8 oz can crushed tomatoes
1 8 oz can chicken stock
½ cup red wine
Water to cover favas
In a pot, add olive oil, bacon fat, onion and garlic. Cook ufor a couple minutes. Add linguiça, chouriço,malagueta,tomato paste, chopped tomatoes. Cook for another couple minutes. Add wine,paprika,chicken stock, salt and favas. Top favas to cover with water. Let them cook until they are cooked. Turn stove off. Crack raw whole eggs into pot and cover pot. Wait 10 minutes. Enjoy it!
How to Make Portuguese Tuna and Macaroni Recipe - Azorean Green Bean
Here's an easy recipe that you can make during hot days because it doesn't require an oven
I've written down the recipe ingredients and cooking instructions on my website.
UPDATE: A lot of people have asked for clarification, but yes, drain the tuna! Please, don't use the liquid!
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Broad bean flan with Oscietra caivar and a lovage cream
Hey guys, in this video I will show you how to make a delicious broad bean, caviar and lovage dish.
It comes together with a beautiful pickled lemon sauce and some green asparagus. Enjoy!
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The mold I used:
Enjoy making this recipe!
The pickled lemon sauce:
- 3 lemons
- Coarse salt
- 3 shallots
- 2 pieces of lemon grass
- 400 milliliters of double cream
- 500 milliliters of chicken stock
- 250 grams of creme fraiche
The broad bean flan: (140 degrees Celsius for 12 minutes)
- 500 grams of broad beans for 200 grams of clean beans
- 100 grams of double cream
- 30 grams of olive oil
- 4 leaves of lovage
- 2 eggs
- 4 grams of salt
The lovage oil:
- 80 grams of lovage
- 300 grams of neutral oil
The lovage creme:
- 40 grams of egg white
- 15 grams of sushi vinegar
- 50 grams of ice cubes
- 4 grams of salt
- 200 grams of oil
Bon appetit
Seared Sea Scallops With Fresh Fava Bean Puree
Seared Sea Scallops With Fresh Fava Bean Puree
2.5 pounds fresh fava beans, shelled
1/4 cup chicken broth, homemade or low-sodium canned
1/3 cup heavy cream
1.75 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley
PREPARATION
Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Place beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Shopping Locally for fish and veggies
The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos
EPISODE 543 - How to Make a Spanish Garbanzo Bean Stew | Potaje de Garbanzos de Baza Recipe
FULL RECIPE HERE:
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